Lemon Ricotta Pasta

In a large serving bowl, add the ricotta cheese.

Squeeze the juice of one lemon over the ricotta.

Zest the same lemon over the ricotta.

Bring a large pot of water to a boil and salt it generously.

Add the pasta to the boiling water and cook according to package directions until al dente.

Before draining the pasta, reserve about a cup of the starchy pasta water. Add a few spoonfuls of the hot pasta water to the ricotta mixture.

Whisk the ricotta, lemon juice, zest, and pasta water together until a smooth, creamy sauce forms.

Using tongs, transfer the cooked pasta directly from the pot to the bowl with the ricotta sauce.

Grate a generous amount of Pecorino Romano cheese over the pasta.

Toss everything together to coat the pasta in the sauce. Add more pasta water as needed to reach your desired consistency.

For garnish, use a channel knife or zester on the second lemon to create lemon zest curls and sprinkle them over the pasta.

Finish with a sprinkle of pink peppercorns for a touch of color and excitement.

Serve immediately and enjoy.